Experimental formation of zinc and copper complexes of chlorophyll derivatives in vegetable tissue by thermal processing

Jones, Ivan D.; White, Raymond C.; Gibbs, Eleanor; Butler, Lillian S.; Nelson, L. A.

doi:10.1021/jf60209a030

Cited by 34 publications

(30 citation statements)

References 9 publications

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“…Chlorophyll estimation was done by measuring absorbance of chlorophyll extracts (Jones et al, 1977) with UV-Vis spectrophotometer (UV 2401 PC, Shimadzu Co., Singapore).…”

Section: Methodsmentioning

confidence: 99%

Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree

Rudra

Singh

Basu

et al. 2008

Journal of Food Engineering

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“…Chlorophyll estimation was done by measuring absorbance of chlorophyll extracts (Jones et al, 1977) with UV-Vis spectrophotometer (UV 2401 PC, Shimadzu Co., Singapore).…”

Section: Methodsmentioning

confidence: 99%

Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree

Rudra

Singh

Basu

et al. 2008

Journal of Food Engineering

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“…1 In addition, the formation of copper complexes is much more rapid than zinc complexes. 2,3 Regreening via the formation of metallo – chlorophyll complexes has been used to preserve the desirable fresh green color of vegetables by the food industry, 4,5 including several patents. 4–7 …”

Section: Introductionmentioning

confidence: 99%

Identification and Quantification of Metallo–Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography–Mass Spectrometry Quadrupole/Time-of-Flight

Aparicio-Ruı́z

Riedl

Schwartz

2011

J. Agric. Food Chem.

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Five different samples of table olives, two regular Spanish table olives and three “bright green table olives”, have been analyzed by HPLC–MS/MS to determine their pigment profile. Typical pigment profiles of almost all table olives show primarily chlorophyll derivatives lacking metals (e.g., pheophytin a/b and 152-Me-phytol-chlorin e6). Bright green table olives have a unique profile including metallo–chlorophyll complexes (Cu-152-Me-phytol-chlorin e6 with 26–48% and Cu-pheophytin a with 3–18%) as their major pigments. New tentative structures have been identified by MS such as 152-Me-phytol-rhodin g7, 152-Me-phytol-chlorin e6, 152-Me-phytol-isochlorin e4, Cu-152-Me-phytol-rhodin g7, Cu-152-Me-phytol-chlorin e6, and Cu-152-Me-phytol-isochlorin e4, and new MS/MS fragmentation patterns are reported for Cu-152-Me-phytol-rhodin g7, Cu-152-Me-phytol-chlorin e6, Cu-pheophytin b, Cu-pheophytin a, Cu-pyropheophytin b, and Cu-pyropheophytin a. The presence of metallo–chlorophyll derivatives is responsible for the intense color of bright green table olives, but these metallo–chlorophyll complexes may be regarded as a “green staining” defect that is unacceptable to consumers.

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“…mation of copper complexes occurred more readily than zinc complexes (Jones et al, 1977;von Elbe et al, 1986;MinguezMosquera et al, 1995). LaBorde and von Elbe (1994) proposed that metal ions reacted only with chlorophyll derivatives and not with native chlorophyll.…”

mentioning

confidence: 99%

Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed Peas

Canjura¹,

Watkins²,

Schwartz³

1999

Journal of Food Science

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Fresh and frozen green peas were blanched in zinc solution (50 to 500 mg/L) and thermally processed in a particle cell reactor, which simulates a continuous flow aseptic processing system. The thermal process temperatures ranged from 121 to 145 °C at holding times from 0 to 20 min. The degradation of chlorophyll and the resulting formation of Zn-pheophytin a and Zn-pyropheophytin a were monitored. Quantitative analysis of the metallo-chlorophyll complexes was performed by high-performance liquid chromatography. Complex formation increased during heat processing and was dependent on the zinc concentration absorbed within the peas during blanching. At 130 to 145 °C, the formation of Zn-pyropheophytin a increased and processing between 121 to 125 °C promoted the formation of Znpheophytin a. Improvements in color relative to control samples suggested that the process might be applicable to two-phase continuous aseptic processing of vegetables.

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Experimental formation of zinc and copper complexes of chlorophyll derivatives in vegetable tissue by thermal processing

Abstract: The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Experiment Station of the products named, nor criticism of similar ones not mentioned.

Cited by 34 publications

References 9 publications

Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree

Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree

Identification and Quantification of Metallo–Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography–Mass Spectrometry Quadrupole/Time-of-Flight

Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed Peas

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